This is our take on the classic Caribbean dish, Callaloo soup. This is traditionally made with Callaloo which is the leaf of the dasheen or taro root, but is commonly made with other local edible greens. We are substituting spinach and kale for these traditional ingredients, as they are much more common and easy to find in your local North American supermarket. Omit the pork and crab for a delicious vegan recipe!
- 1 medium onion, diced
- 10 oz (300 g) chopped frozen spinach
- 10 oz (300 g) chopped frozen kale
- 4 cups (1 L) water, vegetable or chicken stock
- 1 cup (250 ml) Saha Green Seasoning Marinade™
- 8 oz (240 g) crab meat, cooked (optional)
- 2 oz (60 g) salt pork or bacon, diced (optional)
- 2 tsp (10 g) salt
In a large pot over medium heat, cook the diced salt pork for 4-5 minutes or until browned. remove the pork from the pot and add the diced onion. Cook this for a further 4-5 minutes, or until the onion is translucent and softened. Now, add the spinach, kale and water or stock to the pot and increase the heat to high. Bring this mixture to a boil and reduce heat to low and simmer for a further 10-15 minutes or until the kale stem have softened. Add the coconut milk and Green Seasoning marinade to the mixture, return to a boil, reduce heat to low and simmer for a further 3-5 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Be sure not to overfill your blender! return the soup to the pot and put it over medium heat. Add the crab and the salt pork to the soup and simmer for a further 3-5 minutes. Ladle the soup into bowls and serve piping hot!